Cauliflower & chickpea tikka masala

Step by Step

Step 1

Preheat the oven to 220C, gas mark 7. Line a large baking tray with foil. Break the cauliflower into large florets, reserving any tender leaves. Toss the florets with 1⁄2 tbsp oil and spread over one side of the baking tray. Toss the chickpeas with another 1 tbsp oil and the turmeric, and spread over the other side of the baking tray. Roast for 20 minutes, stirring each side and adding the cauliflower leaves halfway through.

Step 2

Meanwhile, heat the remaining 1⁄2 tbsp oil in a large pan. Fry the onion for 5 minutes until soft. Add the garlic and ginger and fry for 1 minute. Add the curry paste and fry for 2 minutes. Pour in 50ml water and cook until evaporated.

Step 3

Add the tomatoes and 200ml water to the pan; simmer for 5 minutes, then spoon in the cauliflower. Simmer over a medium-low heat for 5 minutes. Take off the heat and stir in 2 tbsp yogurt alternative. Add the chickpeas and cauliflower leaves. Finish with the final 1 tbsp yogurt alternative and the coriander leaves. Serve with steamed basmati rice.

Ingredient

Onion

1 1
Chickpeas

400 grams 0.88 lbs
Garlic cloves

2 2
Cauliflower

1 1
Ground turmeric

0.5 tsp 0.5 tsp
Fresh coriander

25 grams 0.06 lbs
Vegetable oil

2 tbsp 1 fl. ozs
Non-dairy yogurt alternative

3 tbsp 1.5 fl. ozs
Fresh root ginger

15 grams 0.03 lbs
Patak’s tikka masala paste

283 grams 0.62 lbs
Fresh tomatoes

200 grams 0.44 lbs

Cauliflower & chickpea tikka masala

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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